Creamy Cajun Chicken Rice Bowls (Printable)

Spicy chicken and peppers in rich creamy sauce over fluffy rice

# Ingredient List:

→ Meats

01 - 1.1 lbs boneless, skinless chicken breasts, cut into bite-sized pieces

→ Rice

02 - 1 cup long-grain white rice
03 - 2 cups water
04 - 1/2 tsp salt

→ Vegetables

05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 1 small red onion, diced
08 - 2 garlic cloves, minced

→ Sauce & Dairy

09 - 1 cup heavy cream
10 - 1/2 cup chicken broth
11 - 3 tbsp cream cheese, softened
12 - 2 tbsp grated Parmesan cheese

→ Spices & Seasonings

13 - 1 1/2 tbsp Cajun seasoning
14 - 1/2 tsp smoked paprika
15 - 1/2 tsp black pepper
16 - 1/2 tsp salt, plus more to taste
17 - 1 tbsp olive oil

→ Garnishes

18 - Sliced green onions
19 - Fresh parsley, chopped

# Directions:

01 - Rinse the rice under cold water until water runs clear. Combine rice, 2 cups water, and 1/2 tsp salt in a saucepan. Bring to a rolling boil over high heat, reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
02 - Pat chicken pieces dry with paper towels. Season evenly with 1 tablespoon Cajun seasoning, smoked paprika, black pepper, and 1/2 tsp salt. Toss to coat thoroughly.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken in a single layer. Cook undisturbed for 3-4 minutes until golden brown, then flip and cook another 3-4 minutes until cooked through and internal temperature reaches 165°F. Transfer chicken to a plate and set aside.
04 - In the same skillet, add diced onion and bell peppers. Sauté for 3-4 minutes until vegetables begin to soften and onions turn translucent. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
05 - Reduce heat to medium. Pour in chicken broth, using a wooden spoon to scrape up browned bits from the bottom of the pan. Stir in heavy cream and cream cheese. Continue stirring until cream cheese melts completely and sauce is smooth and bubbling.
06 - Return browned chicken to the skillet along with any accumulated juices. Add remaining 1/2 tablespoon Cajun seasoning and grated Parmesan. Stir gently until sauce thickens slightly and coats the chicken evenly. Simmer for 3-4 minutes until heated through.
07 - Divide fluffy rice among four serving bowls. Top generously with creamy Cajun chicken and vegetable mixture. Garnish with sliced green onions and fresh parsley. Serve immediately while hot.

# Expert Tips:

01 -
  • The sauce comes together like magic in one pan, meaning less cleanup and more time eating
  • That creamy spice hit hits different comfort food spots without needing fancy techniques
  • Its a total crowdpleaser that looks impressive but comes together in under an hour
02 -
  • The sauce will continue thickening off the heat, so dont panic if it looks slightly thin in the pan
  • Room temperature cream cheese incorporates much more smoothly than cold straight from the fridge
  • Letting the rice rest covered for at least 5 minutes after cooking makes it noticeably fluffier
03 -
  • Pat the chicken really dry before seasoning so it gets a proper sear instead of steaming
  • Warm your serving bowls in the oven so everything stays hot longer at the table
  • Double the sauce recipe if you love extra gravy over your rice

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